One of the highlights of our gourmet group dinner that we hosted last Sunday was this simple and tasty recipe for this Provonetta Pizza which was served as an appetizer.
I wanted to assign a fairly easy appetizer to one of the couples in our group as they are in the process of trying to change homes and are living in an apartment temporarily with a small kitchen so many of their kitchen supplies and equipment are in storage.
I found the recipe on the Eat Wisconsin Cheese website and it's delicious. It calls for store-bought pizza dough (which tasted amazingly good!)...My friend chose the most common kind, Pillsbury. I'm certain a home made crust would make this even more exceptional.
Everyone loved this recipe and it would make a delicious meatless dinner too!
Adapted from Eat Wisconsin Cheese
Serves 6 as an appetizer
1 teaspoon garlic, chopped
1 tablespoon olive oil
1 12-inch purchased pizza crust, par baked according to package directions
4-5 Roma tomatoes, thinly sliced horizontally
2 cups (8 ounces) Provolone cheese, shredded
1/4 cup (1 ounce) Parmesan Cheese, shredded
1 tablespoon fresh basil, chopped
1 tablespoon pine nuts, toasted
Black pepper to taste
Preheat oven to 385°F. Combine garlic and olive oil and spread over crust. Arrange evenly in order – tomato slices, Provolone Cheese, Parmesan Cheese, basil, pine nuts and pepper. Bake for 9-11 minutes or until cheese is lightly brown. Pizza also can be made with flat bread crust.